Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste-Reference-Cited by-同舟云学术

Halophilic bacteria as starter cultures: A new strategy to accelerate fermentation and enhance flavor of shrimp paste

Published:2022-11 Issue: Volume:393 Page:133393
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yu Jing,Lu Kuan,Zi Jiwei,Yang Xihong,Zheng Zuoxing,Xie Wancui

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC-MS and electronic nose as responses to different roasting conditions;Adelina;Food Research International,2021

2. Evaluation of lipid oxidation and volatile compounds of traditional dry-cured pork belly: The hyperspectral imaging and multi-gas-sensory approaches;Aheto;Journal of Food Process Engineering,2020

3. Physicochemical and sensory properties of Terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens;Asep;Microbiological Research,2020

4. Volatile compounds in salt-fermented fish and shrimp pastes;Cha;Journal of Food Science,1995

5. Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition;Che;Food Bioscience,2021

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The impact of hot-air oven drying combined with Bacillus subtilis K C3 inoculation on quality characteristics and microbial profiles of salted shrimp paste;International Journal of Food Microbiology;2024-12

2. Advantages of UHT in retaining coconut milk aroma and insights into thermal changes of aroma compounds;Food Research International;2024-10

3. Recent advances on shrimp paste: Key flavor components and biochemical formation pathways, biogenic amine formation, microbial functions, and innovative process strategies;Trends in Food Science & Technology;2024-10

4. Effect of Corynebacterium glutamicum Fermentation on the Volatile Flavors of the Enzymatic Hydrolysate of Soybean Protein Isolate;Foods;2024-08-19

5. Effects of Inoculation with Koji and Strain Exiguobacterium profundum FELA1 on the Taste, Flavor, and Bacterial Community of Rapidly Fermented Shrimp Paste;Foods;2024-08-13